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Cabernet and Jalapeno Braised Short Ribs with Cilantro Lime Gremolata

Braised Short Ribs
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5 from 1 review

This is a super simple recipe. The cilantro lime gremolata adds an addicting splash of flavor!

Ingredients

Scale
  • 6 lbs. short ribs
  • 1 large onion, medium dice
  • 4 large galric cloves, roughly chopped
  • 3 jalapenos, sliced
  • 2 cans southwest style diced tomatoes
  • 1 bottle Cabernet Sauvignon wine
  • olive oil
  • salt
  • pepper

Gremolata

  • 1 1/2 cups cilantro, chopped
  • zest from three limes
  • 1 1/2 tablespoons garlic, minced
  • salt

Instructions

For the Short Ribs

  1. Heat the oven to 250 degrees.
  2. Season the short ribs with salt and pepper.
  3. Heat a large braising pot over medium heat. When the pot is heated, add just enough olive oil to cover the bottom.
  4. Add the ribs to the pan and brown on both sides for 1-2 minutes.
  5. Once all the ribs are browned, add the diced onion, chopped garlic, and jalapeno.
  6. Saute for 1-2 minutes to soak up the oils and flavors in the pot.
  7. Remove the pan from the heat.
  8. Pour in the canned tomatoes and their liquid.
  9. Pour 1 bottle of Cabernet Sauvignon over the tomatoes.
  10. Place the lid on the braising pot and place it in the oven.
  11. Braise for 7 hours or until meat is falling-off-the bone-tender.

For the Gremolata

  1. Mix together the cilantro, lime zest, and garlic.
  2. Season with salt as needed. Serve as a garnish on the ribs.

Notes

This dish can also be made in a slow cooker. Brown the ribs in a skillet. As ribs brown, remove them to the slow cooker. Saute the onion, garlic, and jalapeno in the skillet to soak up the oils and flavors. Pour the onion mixture over the short ribs in the slow cooker and continue with the recipe. Cook for 7 hours or as needed for falling off-the-bone-tender.

Nutrition

Find it online: https://lifeatthetable.com/cabernet-jalapeno-braised-short-ribs-2/

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